Tarragon-Raspberry Flank Steak With Caramelized Onions, Kale, And Mango Salsa
- 20m Prep Time
- 20m Cook Time
- 2h Ready In
Grilled flank steak marinated in raspberry vinaigrette with tarragon, served with caramelized onions and kale, and topped with a mango-chipotle salsa. A lean, flavorful dish inspired by Colorado cuisine.
Ingredients
- 1 flank steak
- 2 tsp dried tarragon divided
- 2/3 cup low-fat raspberry vinaigrette salad dressing
- 1 ripe mango
- 1 chipotle salsa
- 2 medium onions
- 1 fresh kale
- 2 tbsp vegetable oil
- salt
- black pepper
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 41.7 mg
- Iron: 0.84 mg
- Magnesium: 14.1 mg
- Phosphorus: 79.9 mg
- Potassium: 165 mg
- Zinc: 0.39 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 flank steak
- 2/3 cup low-fat raspberry vinaigrette salad dressing
- 1 ripe mango
- 1 chipotle salsa
- 2 medium onions
- 1 fresh kale
- 2 tbsp vegetable oil
- salt
- black pepper
Prepare
- 2 tsp dried tarragon, divided
Let's Cook
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Step 1.
Sprinkle both sides of flank steak with ½ teaspoon of the dried tarragon. Place the steak in a dish, pour ⅔ cup low-fat raspberry vinaigrette over it, turning to coat. Cover and refrigerate for 1 to 2 hours, turning the steak a few times during marination.
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Step 2.
Preheat the grill to medium-high heat. While the steak marinates, peel and dice the ripe mango. In a bowl, combine the diced mango with the 16-ounce jar of chipotle salsa and 1 teaspoon of the dried tarragon. Stir to mix, then set aside.
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Step 3.
Peel the 2 medium onions, cut them in half through the root end, then slice each half into ¼-inch-thick half-rings. Wash the large bunch of kale thoroughly, remove the tough stems, and tear the leaves into large bite-size pieces. Set both aside.
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Step 4.
Remove the flank steak from the marinade and let excess drip off. Grill the steak over direct heat for 5 to 6 minutes per side for medium-rare, or until an instant-read thermometer inserted in the thickest part reads 130°F. While the steak is grilling, heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the sliced onions and stir-fry until golden and caramelized, about 8 to 10 minutes, stirring occasionally.
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Step 5.
Add the torn kale, the remaining ½ teaspoon dried tarragon, and salt and black pepper to taste to the skillet with the onions. Stir to combine, then cover the skillet and reduce the heat to medium-low. Let the kale steam for 3 to 5 minutes, until it is bright green and tender. Remove from heat.
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Step 6.
Transfer the grilled flank steak to a cutting board and let it rest for 5 minutes while the kale finishes cooking. Meanwhile, divide the onion-kale mixture among 6 plates, mounding it to one side of each plate.
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Step 7.
Slice the rested flank steak thinly on the diagonal against the grain. Fan 4 slices of steak on each plate, with the mound of kale forming the apex of the fan. Spoon a trail of the mango salsa across the tips of the steak slices. Serve immediately, passing any remaining salsa at the table.